Creamy Butternut Squash Soup with Coconut Milk | Fall Comfort Food
A velvety smooth soup combining caramelized butternut squash with coconut milk, ginger, and warming spices. Perfect comfort food for chilly autumn days.
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Pot
- Chef's knife
- Cutting board
- Spoon
- Blender
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- Stove
- Measuring spoon
- Mixing bowl
- Refrigerator
- Airtight container
Ingredients
- 1 large butternut squash (about 3 pounds)
- 4 tablespoons olive oil, divided
- 1 ½ teaspoons salt, divided
- ½ small sweet onion, finely diced
- 3 garlic cloves, finely minced
- 1 ¼ teaspoons finely minced fresh ginger
- 1 can (13.5-ounce) full-fat coconut milk
- 1 ½ cups vegetable broth
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- Fresh flat-leaf parsley
- Roasted and salted pumpkin seeds
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